The method of onion and mutton stuffed dumplings, mutton dumpling stuffing is best paired with onion

For dumplings stuffed with onion and mutton, you can chop the onion directly, then chop the lamb as well, then stir-fry it in a pan and wrap it in the dumplings.

1.Wash and chop the mutton, add cinnamon powder, grasp and marinate for about 15 minutes.

2.Take a large container, put in the minced onion, add 1 teaspoon of salt outside the portion, mix well, then add the mutton from method 1, the rest of the ingredients and seasonings, stir well, and gently beat until sticky into onion and mutton filling.

3.Take a piece of dumpling skin, put an appropriate amount of onion and mutton filling in Method 2 in the middle part, fold the upper and lower sides of the skin in half and stick it, and then fold the pattern at the interface in order to make it more sticky, and repeat this movement until the material is finished.

4.Heat a pot of water and boil until boiling, then add a little sesame oil outside the amount, then put in the onion and mutton dumplings wrapped in Method 3, and cook for about 5 to 6 minutes until the water boils again.

5.Add a measuring cup of water to the pot of method 4, and remove the onion and mutton dumplings after the water boils.

Mutton dumplings are best paired with onions, in fact, in addition to onions, carrots and green onions are also a good match for mutton dumplings.

Dumplings are indispensable for three meals a day, and now dumplings are no longer the exclusive food for the New Year's holiday, and you can eat them anytime and anywhere when you want to eat. Busy office workers will choose quick-frozen dumplings, and on weekends or when they have free time, they will make dumplings by themselves. Now the children are ignorant of making dumplings, unlike when we were children, making dumplings was done by the whole family, rolling skin, dough pressing, dumplings, boiling dumplings, the whole family went into battle together, and it was a pleasure to eat dumplings.

It's cold in winter, and I want to eat mutton dumplings. Lamb and carrots go well with white radish, cabbage, mutton, potato (potato) and onion dumplings have you ever eaten? Mutton and these two dumplings are also whimsical.

If you want to eat dumplings and have no vegetables, there is only one potato and one onion left at home, chop it, chop it, make dumplings, even the dumpling skin is rolled by yourself. When I did it, my husband said that I had brain cramps, and when I was eating, I ate it all without saying a word. Mutton, onions, and artichoke all have the pronunciation of sheep in their names, so this dumpling is called Sanyang Dumpling.

Three sheep dumplings.

Ingredients] Lamb filling, onion, potato ratio = 1:1:1, salt, white pepper, vegetable oil appropriate amount.

Flour and water to taste.

Production process] 1. Prepare potatoes (artichokes) and onions, wash the onions and rub them into pieces with a rubbing bed, put a little salt in the chopped onions, and marinate them for a while to kill the water; Peel and shred the potatoes, soak them in water for a while, wash them and blanch them.

2. Put an appropriate amount of white pepper and salt in the mutton filling, put in an appropriate amount of vegetable oil and mix well, kill the onion with your hands to remove most of the water, and put it in the mutton pot together with the chopped potatoes, put an appropriate amount of salt and vegetable oil in the vegetables, mix well with the mutton filling into a dumpling filling, and set aside.

3. If the dumpling skin is troublesome, buy ready-made, have flour at home, and roll the dumpling skin with the dough yourself. As the saying goes, dumplings with soft noodles and noodles with hard noodles should be soft to be delicious. When making dumpling wrappers and noodles, add a little salt to the flour to increase the gluten of the flour.

Flour, water, salt and slightly soft dough, the amount of water should be added according to the water absorption of the flour, and the dough should be covered with plastic wrap and let rise for half an hour or longer. After proofing, the dough is kneaded smoothly, the dough is kneaded into long strips, cut into appropriate size dough pieces, and rolled into dumpling wrappers.

4. Take an appropriate amount of stuffing and wrap it into dumplings, my dumplings are still good-looking for my husband, and the wrapped ingots are lined up.

5. Relax the water in the pot, boil over high heat, put in the dumplings, boil three times after boiling, and finally a little cold water, boil again, and then take out the dumplings.

6. The mutton dumplings are dipped in vinegar and spicy seeds, which are really delicious.

Tips: Mutton with white pepper, onion to go, potatoes like to eat crispy, use soaking after blanching, if you like to eat noodles, save the soaking procedure, mutton dumplings are unexpectedly delicious, must be eaten while hot, dipping sauce is vinegar and spicy.

Mutton can not only drive away the wind and cold, but also replenish the body, and has a good effect on all deficiency symptoms such as body weakness and cold, loss of qi and blood, post-illness or postpartum, so it is most suitable for winter consumption.

Ingredients: 500 grams of flour, 500 grams of mutton, two green onions.

Excipients: 20 grams of cooked rapeseed oil, 20 grams of ginger, 20 grams of light soy sauce, 10 grams of oyster sauce, 1 gram of Sichuan pepper powder.

Steps: 1. Ingredients: 300 grams of fresh green onions, 500 grams of flour, 400 grams of mutton. Excipients: appropriate amount of cooked rapeseed oil, salt, light soy sauce, oyster sauce (optional), ginger, chicken essence, Sichuan peppercorns, 2 grams of Sichuan pepper powder.

2. Add water to the flour and form a smooth dough, cover and let it rise for more than 30 minutes, and knead the dough many times, so that the dumpling skin is strong and delicious.

3. Remove the skin of the green onions, wash and drain the water, mince the ginger, wash the peppercorns, and soak in cold water for 10 minutes.

<>5. The smell of mutton is relatively large, pour out the meat puree and add pepper water, and stir continuously in one direction.

6. Add the minced green onion and ginger and mix well.

7. Add Sichuan pepper powder, light soy sauce, oyster sauce and chicken essence and stir well, stir in one direction, cover with plastic wrap and refrigerate or leave for a few minutes to taste and set aside.

8. Add salt and cooked rapeseed oil and mix evenly, and let it stand for a while to absorb the flavor, so that the mutton filling is more delicious and delicious.

9. Knead the awakened dough again, knead it into long strips, divide it into small agents and flatten it.

10. Roll out into a small dumpling wrapper with a thick middle and thin sides, and add meat filling.

11. Wrap into a dumpling shape.

12. Add half a pot of water to the pot, boil the dumplings over high heat, then gently stir along the edge of the pot with a colander to prevent sticking to the bottom, cover the pot and boil, add half a bowl of water after the water boils.

13. Cover the pot and boil, repeat it twice, and then take it out until the belly of the dumpling is round and shiny.

Materials. Ingredients.

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300 grams of flour.

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500 grams of lamb.

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250 grams of onions. Accessories. Ginger.

Amount. Oil. 15 grams. Salt.

10 grams. Monosodium glutamate.

3 grams. Light soy sauce.

10 grams. Preparation of lamb onion dumplings.

Prepare all the ingredients, add an appropriate amount of water to the flour and form a dough with suitable softness and firmness; Chop the mutton into minced meat and put it in the filling basin, add an appropriate amount of oil, salt, monosodium glutamate, light soy sauce and vinegar and stir well.

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As we all know, mutton is generally lean meat, and if you simply use it to make dumplings, it will have a poor taste, in fact, put some egg whites and starch, and this problem will be solved. Add an egg white and a spoonful of starch and stir well, preferably in one direction for a better taste.

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Add the chopped onion.

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Stir well and the dumpling filling is ready. When chopping onions, it will spicy eyes, you can bring glasses or take a sip of water in your mouth, and it's OK.

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Take out the dough, knead it into small pieces of the same size, and roll out the dumpling wrappers that are slightly thicker in the middle and thinner on the sides. Put the dumpling filling in the middle and pinch out the ingots dumplings with both hands. Repeat until all the dumplings are wrapped.

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Picture of the finished lamb and onion dumplings.

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Cooking skills. Ming'er summary: 1 pack of dumplings used in the dough to be slightly softer and taste better, if you are afraid of dumplings bursting, you can add a little salt to increase the gluten of the dough when mixing the noodles.

2. When chopping onions, it is easy to spicy eyes, you can bring glasses or take a sip of water in your mouth, and it's OK.

Preparation of lamb and onion dumpling filling.

Materials. And noodles:

500 grams of cake flour. Egg white. Salt.

Water 250 grams.

Seasoning: 500 grams of mutton filling.

Lamb bone broth 150 grams of water.

Pepper 2 grams.

Sichuan pepper powder 2 grams.

Allspice powder 2 grams.

Salt 5 grams. MSG 3 grams.

20 grams of boiled soy sauce.

Peanut oil 25 grams.

Sesame oil 5 grams.

100g diced onion.

Preparation of lamb onion dumplings.

Add a small amount of salt, egg whites and water to the cake flour and form a smooth dough.

Cover with a damp cloth and let you rise for half an hour.

After pouring the mutton filling into the mutton bone broth, add pepper, Sichuan pepper powder, five-spice powder, salt, monosodium glutamate, and boiled soy sauce (when boiling soy sauce, put some green onion and ginger and boil the ingredients together), stir the filling in one direction, slow to fast.

Once the filling is stirred, add peanut oil and sesame oil and continue to stir in one direction.

Once stirred well, add the diced onion and stir well.

Knead the awakened dough a few times, cut it into long strips, roll the dough into a long stick, knead it into small agents of the same size, sprinkle some flour evenly, and gently roll it with the palm of your hand.

Roll out the skin slightly thicker than the vegetarian filling, remove a dumpling skin, put an appropriate amount of mutton filling, and wrap it into a large dumpling (stuffed with more stuffing is delicious).

After the water boils, add the dumplings. Push the water up, push the spoon close to the bottom of the pot, and close the lid.

After boiling the pot again, add some cold water and push the water up again.

No need to cover the lid again, just open 2 more boiling pots, and add water after each boiling pot.

Look at the dumplings belly is bulging, it is cooked, just take it out.

Shake it on a plate and don't get it together.

Tips: The lamb filling can be paired with carrots, green radish, and coriander.

For minced pork, generally speaking, 500 grams of minced pork should be added with 100 grams of water bone broth.

The draught of each brand of flour is different, depending on the situation.

Preparation of dumplings stuffed with onion and mutton.

1.Add 2 water to the flour and stir the dough with chopsticks and let rise.

2.Wash the lamb and onion and set aside.

3.Soak the onion in a bowl for 10 minutes before chopping.

4.The mutton filling is chopped into a meat puree, and a little cooking wine can be added to chop it together when chopping, which can remove the peculiar smell.

5.Add pepper, thirteen spices, oyster sauce and light soy sauce to the minced meat.

6.Add the chopped onion and mix well.

7.Remove the dough and knead well to relax for 8-10 minutes.

8.Roll into long strips, knead into agents, press flat with your hands, roll into dumpling skins, wrap them into dumplings, and cook them in a pot.

Wash and chop the mutton, add cinnamon powder and marinate for 15 minutes for later use, then cut the onion into small cubes, add salt, oil, pickled mutton, stir well, take out the dumpling skin, start to wrap dumplings, wrap the dumplings, put them in boiling water and cook them for six or seven minutes, add cold water, and repeat four times to cook.

1. Add 250 grams of water to the flour, stir with chopsticks, and put the dry flour into the bread machine and the dough mixing program, and the dough and wake up.

2. Wash the brain meat and onions of the sheep and set aside.

3. Chop the mutton stuffing into a meat puree, and add a little cooking wine when chopping.

Fourth, add pepper and five-spice powder to the meat filling? Thirteen spices, oyster sauce, light soy sauce, sugar, minced ginger, a little water, stir with chopsticks in one direction, then pour in corn oil, and stir the sesame oil well.

5. Put in the chopped onion and mix well, stir the filling, take out the dough and knead it well and relax for 8 to 10 minutes, knead it into long strips, knead it into a drug, roll out the dumpling skin, and then you can wrap the dumplings.

6. Put it in a pot of boiling water and boil it three times, and the dumplings will be cooked when they float up.

1: Peel off the outside of the onion and wash it well. Shred first, then diced and set aside.

2: The mutton is fat and thin, sliced and ground into a meat grinder.

3: Grab a handful of peppercorns in a bowl and soak them in boiling water for more than half an hour to cool, pour the soaked peppercorn water into the filling several times and twist evenly. Then add salt, soy sauce, minced green onions, and minced ginger to the filling and mix well.

Finally, add the chopped onion, add a little peanut oil and mix well to prepare the filling.

4: If you have time, you can roll out the bun yourself, and if you don't have time, you can buy dumpling buns.

5: Boil the wrapped dumplings in a pot under water for about 5 minutes before eating.

Material. Ingredients: 250 grams of wheat rich and strong flour, 250 grams of lamb loin, 100 grams of coriander, 100 grams of fatty pork, auxiliary materials

150 grams of eggs, seasoning: 20 grams of green onions, 10 grams of ginger, 20 grams of vegetable oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of soy sauce, 2 grams of pepper, 5 grams of sesame oil, 10 grams of white garlic, 5 grams of vinegar.

Method. 1.Wash and mash the green onion and ginger with cooking wine and add an appropriate amount of water to extract the juice, that is, it becomes green onion and ginger water; minced pork; Wash the coriander and cut it into minced pieces; Chop the lamb into a fine puree, add green onion and ginger water and whip it in one direction, then add the fatty minced meat, salt, monosodium glutamate, pepper, coriander, and eggs and stir well to form a filling.

2.Dumpling powder add a little salt, water and evenly, wake up for 1 hour, make 60 agents, roll into a large thin skin, wrap the mutton filling respectively, let go of the water to cook, eat with garlic juice (garlic juice is garlic puree, soy sauce, vinegar, sesame oil mix thoroughly) to accompany the meal.

First of all, you have to cut the onion into minced pieces, then cut the lamb into minced meat, stir the two of them together, add the appropriate seasoning, this is just added according to personal taste, and then after the noodles are made, roll out the dumpling skin, put the filling in the dumpling skin, wrap the dumplings, then add some water to the pot, boil the water, boil, and the dumplings float to. After the water is on top, you can scoop up the dumplings.